Wednesday, August 5, 2020

Lucifer’s Ginger & Chile Biscuits (copycat)

Lucifer himself won't be able to resist these cookies packed with ginger and a hefty dose of cayenne. Two bite drops are more than enough to satisfy even the most devoted chilehead!

My sister's boyfriend loves all things spicy. He one ate an entire scorpion pepper on a dare - which turned into a series of hilarious text messages which I won't share cut will sum up as a detailed progression of the digestive process. Luckily, he's starting to embrace the fact that spice does not always have to equal heat - it can be a blend of both, and these cookies are definitely testament to that!

I honestly can't remember where I heard about these cookies first - I want to say it was on television but I can't say for sure. At any rate, I was intrigued by their name and decided to look them up, since they did not exist on our Canadian store shelves. A little digging and I was sold. Obviously, I've never had the "real" Lucifer biscuits, but I did find quite the enticing description for them online: "as you munch, the heat builds up slowly and finishes with a warm and well-judged chilli kick. Infernally tempting, it's the biscuit that bites back". Ginger is already spicy and warming, but the added chili definitely brought a different "kick" to the mix. A bit of Googling and I found a recipe on Lost in Food that I used as a basis for my experiments. I only had vegan margarine on hand (being the holidays, I try to make "gift cookies" as neutral as possible) and I bumped up the ginger a little bit while also using a nuttier flour for my base. Next time I may play with adding oatmeal as well, because I love the zing of ginger in oatmeal cookies and I think it could work. It wouldn't be traditional by any means, but that's the fun of baking at home!

I will definitely say that these cookies benefit exponentially from an overnight chill in the fridge (or even in the freezer - you can stash this dough for up to 4 months if wrapped well). The resting allows the spices to permeate the dough and the whole grain flour to hydrate completely, making for way better (and spicier) cookies! If you are really pressed for time, rest the dough at room temperature for 1 hour, then shape and freeze the balls for 15 minutes prior to baking so they don't melt everywhere. It won't be exactly the same, but it will be better than mixing and baking all at once!

Even though it's summertime where we are, I encourage you to give these a try. Just - don't eat them all at once, okay?

Lucifer’s Ginger & Chile Biscuits
Makes ~16
37 g light brown sugar
62 g vegan margarine (I used Earth Balance), softened
2 tsp vanilla
1 tbsp water
¼ tsp baking soda
1/8 tsp baking powder
½ tsp cayenne
¼ tsp white pepper
  1. Cream together the sugar and margarine until fluffy, then add the vanilla and water and mix until well combined.
  2. Add the remaining ingredients, mixing well to make a dough.
  3. Wrap well in plastic and chill overnight (see options above).
  4. Heat the oven to 350F and line a baking sheet with SilPat or parchment.
  5. Scoop 1 tbsp balls of dough and place on the sheet, flattening them slightly.
  6. Bake for 14 minutes, until golden and firm, but not hard.
  7. Cool completely on a rack.

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